Boned Turkey, Boiled

Ingredients

• about a pound of veal
• | pound of salt pork
• 3 crackers
• 2 eggs well beaten
• salt to taste
• pepper to taste
• a quart of the broth
• an ounce of gelatine
• the juice of a lemon

Method

1. 1

   Chop veal and salt pork finely.

2. 2

   Roll crackers, add beaten eggs and chopped parsley, season with salt and pepper.

3. 3

   Mix and fill turkey, sew it up and roll in cloth.

4. 4

   Boil for 3 to 4 hours, then press until cold.

5. 5

   Mix broth with soaked gelatine and lemon juice, place in a dish to solidify.

6. 6

   Cut into squares to lay over turkey.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 119. The excerpt below is the record exactly as published.

BONED TURKEY, BOILED— Chop finely about a pound of veal, and | pound of salt pork; roll 3 crackers, add 2 eggs well beaten, with a little chopped parsley; salt and pepper to taste; mix, and fill the turkey, not crowding it. Sew it up and roll in a cloth; boil from 3 to 4 hours, then press by putting it on a platter, turn another platter over it, and place a weight on the upper platter, until cold. Take a quart of the broth in which the turkey was boiled, add an ounce of gelatine which has been soaked in a little cold water, and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.